Fact-checked by Lucent 3 months ago
Total Sources: 54
Verified Claims: 39
Scientific Sources: 22
The Beyond Burger is a plant-based meat alternative designed to mimic the taste and texture of a traditional beef burger. It is produced by Beyond Meat, Inc., and is made primarily from pea protein [24], [27].
Beyond Meat launches its first product, Beyond Chicken Strips, at Whole Foods Market [24].
Beyond Meat announces the development of the Beyond Burger [26].
The Beyond Burger is launched, designed to look, cook, and taste like traditional beef [25].
Beyond Meat releases three styles of plant-based sausages: Brat, Sweet Italian, and Hot Italian [26].
Beyond Meat introduces Beyond Meatballs, first seen at Subway [26].
Beyond Meat releases Beyond Jerky in association with PepsiCo [26].
Substituting plant-based meat alternatives for meat can lead to reductions in LDL-cholesterol, total cholesterol, and body weight [5].
Plant-based burgers can be a good source of minerals and polyunsaturated fatty acids, with a protein profile similar to meat-based burgers [10].
Some studies indicate that plant-based meat alternatives may be associated with intense luminal glycoxidative stress and inflammatory intestinal response in animal models [13].
The safety evaluation of soy leghemoglobin, a key ingredient, remains provisional, pending ongoing safety assessments of the genetic modification of the production strain [1].
Consuming plant-based meats instead of animal meats does not significantly improve biomarkers of inflammation [50].
Plant-based meat alternatives and cardiometabolic health: a systematic review and meta-analysis
Substitution of plant-based meat alternatives for meat was associated with significant reductions in LDL-cholesterol, total cholesterol, and body weight [5].
Detailed characterization of plant-based burgers
Plant-based and meat-based burgers have similar protein profiles and saturated fat content, but plant-based burgers are richer in minerals and polyunsaturated fatty acids [10].
Gastrointestinal fate of proteins from commercial plant-based meat analogs: Silent passage through the stomach, oxidative stress in intestine, and gut dysbiosis in Wistar rats
Plant-based meat analogs showed lower protein digestibility than meat-containing diets and promoted intense luminal glycoxidative stress and an inflammatory intestinal response in rats [13].
Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive
The EFSA Panel concluded that the use of soy leghemoglobin from genetically modified Komagataella phaffii MXY0541 as a new food additive does not raise a safety concern at the proposed use and use level, but this remains provisional [1].
Assessing the effects of alternative plant-based meats v. animal meats on biomarkers of inflammation: a secondary analysis of the SWAP-MEAT randomized crossover trial
Results of linear mixed-effects models indicated only 4 out of 92 biomarkers reached statistical significance, suggesting that plant-based meats do not significantly improve biomarkers of inflammation compared to animal meats [50].
Generally recognized as safe (GRAS) by regulatory bodies like the FDA and Health Canada for use in simulated meat products [11], [12], [17]. However, ongoing assessments and some studies suggest potential concerns regarding processing, allergenicity, and nutritional profiles [1], [2], [9].
While plant-based burgers may offer some health benefits compared to traditional meat, they often fall into the category of ultra-processed foods, necessitating a balanced perspective on their consumption [9].
Salmon Burgers
Contain heart-healthy omega-3 fatty acids [20].
Where to find: Frozen or fresh in most supermarkets [Source 20].
Homemade Veggie Burgers
Allow control over ingredients and sodium content [20].
Unprocessed Plant-Based Foods
Peas, soybeans, and beans offer nutritional, health, and environmental benefits without heavy processing [7].
Choose plant-based meats with at least 5 grams of protein and fiber per serving [20].
Opt for products with less than 350 milligrams of sodium per serving [20].
Vary protein sources to ensure a balanced intake of amino acids [48].
Be aware of potential allergens like soy, gluten, and pea protein [44].
Consider less processed options to minimize exposure to additives [16].